Hello,
I have a question in regards the differences between cake flour, pastry flour, and hi-ratio cake flour. If my recipe calls for bleached cake flour, but i can seemed to find a 25 lb or more sack of this around my area, can i use either the pastry flour or the hi-ratio cake flour? Please, can someone help me out!!!
and you checked your grocery store well??? cake flour is in a box like bisquick it's not usually in a bag -- often on the bottom shelf -- and target even carries it -- if you are in the states -- wal-mart i'm sure does too -- check here:
https://www.target.com/s?searchTerm=caje+flour
but to answer your question -- you can use a different flour but it's not gonna come out the way the recipe intended -- there's differing levels of protein in the various kinds of flour blablabla --
if I was subbing for cake flour I would only use all purpose flour -- the cake will be a bit denser-- not as light -- but you can also sift it several times to help lighten it up a bit -- it'll still be real good though -- unless you are doing an angel food or a jelly roll or something like that
there's an old formula where you can put some corn starch into the all purpose make it into cake flour but it really doesn't work -- just plain all purpose bleached works best to sub for cake flour
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